While I must have about 100 cookbooks at my disposal and they are one of my favorite treasures, I’m actually not a person who follows recipes well (RE: I’m not a good baker). I love to take “inspiration” from recipes and then morph them into my own using whatever I have on hand, leaving out ingredients that I dislike and adding those that I adore.
That’s what happened with the Grandma Sandino’s Sicilian Sauce. I’d tried it in a few obvious ways (as a dip for bread…which is how I discovered it at the Wasatch Front Farmers Market last year) then as a pasta toss instead of butter and parm and finally I wanted to really build around its flavors because I liked it that much (and I had a lot of sour cream I needed to use before we went on vacation).
And behold, the saucy chicken featuring the versatile Grandma Sandino’s Sicilian Sauce was born.
Serves 2
- 2 chicken breasts cut into cubes or tenderloins
- 1 cup chicken stock
- 3 Tbsp. Grandma Sandino’s Sicilian Sauce
- ½ cup sour cream
- 2 cloves garlic, minced
- ¼ yellow onion chopped
- 4 Tbsp. olive oil
- 15 kalamata olives halved or quartered
- ½ cup sundried tomatoes (in oil)
- ½ cup artichoke hearts, chopped (marinated or canned)
Directions:
Bring a pot of salted to water to boil and prepare pasta as suggested on package. Brown the chicken in 2 Tbsp. of the olive oil in a large skillet on medium-high heat. Set aside. In the same pan, add the remaining 2 Tbsp. of olive oil and warm. Saute the onion and garlic for 1 minute. Add the chicken stock to deglaze the pan. Add the Grandma Sandino’s sauce, olives, tomatoes and artichoke hearts. Simmer for approximately 5 minutes or until thickened. Return the chicken to the pan sauce to warm through. Drain and plate pasta. Add the sour cream and stir until fully incorporated into the sauce and warmed through. Plate over pasta and serve immediately. Top with shredded Parmigiano Reggiano cheese if desired.
Comments